Coconut Cranberry Chews

Coconut Cranberry Chews

MAKES 60 TO 72
Sweet coconut meets tart cranberry in these fun-to-eat, super chewy cookies! See all five 2020 Holiday Cookie Recipe Contest Winners.

Ingredients

  • 1 1/2 cup unsalted butter or margarine (at room temperature)
  • 2 cups granulated sugar
  • 1 tablespoon grated orange zest
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup dried cranberries (plus more for garnish)
  • 1 1/2 cup sweetened flaked dried coconut (plus more for garnish)

Directions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, and vanilla in a large bowl until smooth.
  3. In a medium bowl, mix flour, baking powder, and salt. Stir into butter mixture; then beat on low speed until dough comes together. Stir in cranberries and coconut.
  4. Shape dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheet. Top with flaked coconut and a sprinkle of chopped cranberries, pressing slightly to stick to the cookie.
  5. Bake until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking.
  6. Let cookies cool on sheets 5 minutes; then use a spatula to transfer to racks to cool completely.

Nutrition

  • Calories: 100
  • Fat: 4.5 g
  • Saturated Fat: 3.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 50.0 mg
  • Carbohydrates: 14.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 9.0 g
  • Protein: 1.0 g